Peppermint Pattie Cake
I’m one of those people who needs a little something sweet to finish off a meal. A nibble of chocolate, a bite of a cookie, or if I’m trying to be disciplined, a handful of raspberries.
But then there are times when a small taste just won’t do.
There are times that command cake. A lot of cake.
One wouldn’t assume that post-Thanksgiving dinner would be the time I decide to unapologetically indulge my sweet-tooth. But when you’re already 3,000 calories over your daily limit, what’s another 300?
Every year I end my Thanksgiving feast with a delicious homemade cake, and as I promised a few posts back, this year was no different. When you’re baking dessert on top of cooking a larger than life meal, you don’t want to be making pie crust by hand, but you also don’t want to serve something generic, either. You want a dessert that will look much fancier than it actually is. You want a dessert that inspires ohhs and ahhs while you laugh remembering how easy it was to prepare. You want my Peppermint Pattie Cake.
I’ve never considered myself a chocolate & mint kind of gal, but the idea of making something peppermint just felt too seasonal to pass up. I decided to bake a bundt cake, mostly because I had never made one before and I always thought they looked pretty – really deep of me, I know. With a donut like shape, I knew a bundt would be better glazed than frosted, so I devised chocolate and peppermint sauces to slather over my cake.
The sauces were the only challenging aspect of this recipe, mostly because I didn’t have the proper equipment to prepare them. In lieu of a double boiler, I channeled my inner MacGyver and fashioned one of my own. I started with a pan of shallow boiling water, then covered it with a steaming tray, then covered that with a bowl full of ingredients. It looked pretty schlocky, but it got the job done! My sauces came out silky smooth and gave my cake a deliciously sweet shine.
To top it all off, I took the seasonal spirit one step further and crushed a few candy canes for a crunchy, colorful finish. The end result was just what I wanted – a delicious, easy to make dessert with a top-notch presentation. It was just the sugary treat my sweet-tooth was craving, and I’d be lying if I said I didn’t cut myself an extra-large slice
- 1 Box Chocolate Cake Mix (I used Dunance Hines Dark Chocolate Fudge)
- 3 Large Eggs
- ⅓ cup Canola Oil
- 1 cup Water
- 2 Candy Canes
- Crisco to grease
- Flour to coat
- CHOCOLATE SAUCE:
- 3.5 oz Sugar-Free Dark Chocolate (I used Simply Lite)
- ⅓ cup Heavy Cream
- PEPPERMINT SAUCE:
- ½ cup Powdered/Confectioners Sugar
- ⅓ cup Heavy Cream
- ¼ tsp Vanilla Extract
- ½ tsp Peppermint Extract
- Prepare cake mix as directed. Lightly grease bundt cake pan, then cover with a thin layer of flour. Pour in batter and bake at 350F for 33 minutes. Remove from oven and allow to cool.
- When ready, gently release cake from bundt pan and turn over, placing on wire rack. Break up dark chocolate by hand, then combine with heavy cream in small bowl or double boiler. Place ingredients over medium-high flame and stir constantly until melted. When desired consistency is reached, pour chocolate sauce over cake until throughly glazed, then set aside.
- While chocolate sets, in another small bowl combine powdered sugar, heavy cream, vanilla, and peppermint, whisking well. Melt these ingredients the same way as you did the chocolate, then spoon over your cake. Lastly, crush candy canes by hand and sprinkle over top of cake. Serve immediately, or place in refrigerator until ready.